Marketing & Social Media Insights
On this episode of Foodable's Front of House podcast, we talk to Pincho Factory CEO, Nedal Ahmad. He explains that you don’t need a million dollar marketing campaign to get customers through your doors. Nedal started his business manning all his social media from an iPod touch. Now, that same brand has seven locations (and more on the way) serving their cult-like following.
While our monthly city-level Top 25 Restaurant rankings highlight the local stars of each regional market, Foodable's National Top 25 Restaurants features the chains that are outperforming the competition in the industry on a national level. So without further ado, let’s take a closer look at the top three brands and how they are fostering positive social interactions.
Are you having trouble turning first-time customers into repeat customers? Carrie White knows why. On this episode, learn why real customers didn't return to restaurants and the mistakes that you too might be making in your hospitality business. Front of House is a podcast inviting listeners into our space to share marketing tips for the modern world.
For years now, the NRA Show has been showcasing the top technologies for the foodservice industry at their annual NRA Show in Chicago.There is an entire pavilion dedicated to the newest innovative technology. Bill Bender, Foodable’s resident operations expert and show host, scoured the aisles to find some tech companies that are really changing the game.
Outside of social media, word-of-mouth, and online directories– how else does a potential guest notice a restaurant? A store’s outside appearance.Not every restaurant is going to be a hidden gem within the community. As always, one must thoroughly think about the message that’s intended to be delivered. With proper planning and thought processes, the exterior will help make a memorable, first impression.
Before you spend more money on marketing, you need to make sure that you have an action plan for cultivating the brand (or reputation) you want. Otherwise, your advertising efforts will be inconsistent and fall flat. How do you want your restaurant to be perceived? Have you ever invested time and energy into creating a step-by-step plan?
By Doug Radkey, Foodable Industry Expert
The most influential decisions you will make for your restaurant will happen during the start-up phases. Before opening your restaurant startup, you need to determine your vision, mission, culture, and values. (Or if you're a restaurant veteran, consider if you need to amp up your already-existing value statements.) Understanding your goals and being able to state them clearly is the first step toward making them happen.
The definition of value is “the regard that something is held to deserve; the importance, worth, or usefulness of something.” For your restaurant or bar, it is a statement that informs not only your customers, but also your staff, about the business’ goals and what its core beliefs are.
Values and company culture coincide with determining your brand identity. Creating a value statement and building the foundation for culture within your concept will create consistency, accountability, and room for growth.
It’s a four-step process. To survive this cut-throat industry, each statement should be clear, powerful, and broad enough to guide your decision-making and help explain your restaurant’s intentions to consumers.